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Italian Journal of Animal Science Volume 4, 2005 - Issue sup3: Proceedings of the 13th International Symposium Animal Science Days
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Communication

Influence of ham weight, trimming and pressing on Istrian dry-cured ham seasoning loss

Danijel KarolyiAgronomski fakultet. Sveučilišta u Zagrebu, HrvatskaCorrespondence[email protected]
,
Krešimir SalajpalAgronomski fakultet. Sveučilišta u Zagrebu, Hrvatska
,
Marija DikićAgronomski fakultet. Sveučilišta u Zagrebu, Hrvatska
,
Ivan JurićAgronomski fakultet. Sveučilišta u Zagrebu, Hrvatska
&
Antun KostelićAgronomski fakultet. Sveučilišta u Zagrebu, Hrvatska
Pages 85-87 | Published online: 02 Mar 2016

References

  • Gou,P., Guerrero,L.,Arnau, J., 1995. Sex and crossbreed effects on the characteristics of dry-cured ham. Meat Sci. 40:21-31.
  • Monin, G., Marinova, P., Talmant, A., Martin, J. F., Cornet, M., Lanore, D., Grasso, F., 1997. Chemical and structural changes in dry-cured hams (Bayonne hams) during processing and effects of the dehairing technique. Meat Sci. 47:29-47.
  • Nanni Costa,L.,Lo Fiego, D.P., Dall’Olio,S.,Davoli, R., Russo, V., 1999. Influence of loading method and stocking density during transport on meat and dry-cured ham quality in pigs with different halothane genotypes. Meat Sci. 51:391-399.
  • Puljić, A., 1986. Istraživanje higijensko-tehnoloških i ekonomskih pokazatelja kooperacijske proizvodnje dalmatinskog (miljevačkog) pršuta. MSc thesis. Veterinarski fakultet Sveučilišta u Zagrebu, Croatia.
  • Russo, V., Nanni Costa, L., 1995. Suitability of pig meat for salting and the production of quality processed products. Pig News Info. 16:17-26.
  • SAS, 1999. OnlineDoc® Software Release 8. SAS Institute Inc., Cary, NC, USA.

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